vegetarian ribollita

Ribollita is an Italian peasant stew. When meat was too expensive to use in every meal, veggie-packed stews would be made. Not only were they tasty, they were filling and healthy.20151126_130102-1.jpg

I made this pot of goodness for Thanksgiving, along with a turkey and all the trimmings. The small amount of red pepper flakes added to the stew give it a slow-forming heat that warms like being wrapped in your favorite fluffy blanket. This stew is warm and comforting on a cold winter’s day.

Slightly adapted from Cooking Light/December 201520151126_110225-1.jpg

Ingredients:

  • 5 oz rustic Italian bread, cut into large cubes
  • 4 cups water, divided
  • 8 oz purple cabbage, trimmed and thinly sliced
  • 8 oz Tuscan kale, stemmed and thinly sliced
  • 3 1/2 Tbsp Extra virgin olive oil
  • 1 red onion,  diced
  • 1 cup (1/2-inch) chopped carrot
  • 1 cup (1/2-inch) chopped celery
  • 1/4 cup finely chopped flat-leaf  parsley
  • 2 Yukon gold potatoes,  cut into 1/2 cubes
  • 3/4 tsp sea salt
  • 1/2 tsp red pepper flakes
  • 2 cups organic vegetable broth
  • 1 1/2 cups unsalted tomato puree
  • 14 oz can Cannellini beans, drained and rinsed

Instructions:

  1. Preheat oven to 300°.
  2. Spread bread cubes in a single layer on a baking sheet. Bake for 20 minutes or until toasted.
  3. Bring 2 cups water, cabbage, and kale to a boil in a large pot over medium-high heat. Reduce heat to medium-low; cover and cook for 20 minutes or until cabbage mixture is wilted and tender. Drain.
  4. Heat large Dutch oven over medium-low heat. Add 1 Tbsp oil, onion, carrot, celery, and parsley to pan; cook 8 minutes or until vegetables are tender.  Add potatoes; cook 10 minutes, stirring occasionally.
  5. Stir in cabbage mixture, salt, and red pepper flakes; cook 5 minutes.
  6. Stir in remaining 2 cups of water, vegetable stock, tomato puree, and beans; bring to a boil.
  7. Reduce heat to medium-low; cook, partially covered for 30 minutes, storing occasionally.
  8. Stir in bread cubes; cook for 20 minutes.
  9. Remove from heat and let stand for 5 minutes.
  10. Serve and enjoy.
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